Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for family meals :

Carrott Cake

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

"I had this salad at Brennan's in New Orleans. It's sure delicious".

Ingredients

2 cups sifted flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 cups sugar
1 1/2 cups canola oil
4 eggs
2 cups finely grated carrots
1 (8 1/2 oz.) can crushed pineapple (drained)
1/2 cup chopped nuts (your choice)
3 1/2 oz. flaked coconut (optional)

Cream Cheese Frosting:
1/2 cup butter (1/4 lb.)
1 (8 oz.) package of cream cheese
1 tsp. vanilla
2 cups confectioners' sugar

Method
  • In a sifter, sift together the flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil and eggs. Mix well. Add carrots, pineapple, nuts and coconut; blend thoroughly.
  • Pour into three 9" round layer cake pans that have been greased and floured. Bake in a moderate oven (350º) for 35 - 40 minutes. Remove from the oven, cool a few minutes in the pans. Then, turn out on wire rack and cool thoroughly.
  • This can be put into a large pan (11 x 16 x 3) that has also been greased and floured, even if you use nonstick. Bake at the same degree for 40 minutes. Check with toothpick. If not done, let go another 5 minutes.

Cream Cheese Frosting:
Mix all ingredients well and spread over cake.

Shirley Cline

EMAIL US